Broccoli Cheddar Patties are that golden, cheesy bite you didn’t know your weeknight dinners were missing. Imagine the flavor of your favorite broccoli cheddar soup—yes, that creamy, dreamy kind—but crisped up into a handheld, kid-approved patty. Whether you’re juggling after-school chaos or just don’t want to stare down another boring salad, these patties swoop in like dinner-time superheroes. With gooey cheddar, savory Parmesan, and tender broccoli, they strike the perfect balance between comfort food and wholesome eating. The best part? They’re low-carb, gluten-free, and come together in just 30 minutes. So, pour yourself a glass of iced tea and let’s make something that’ll have everyone at the table asking for seconds.
Table of Contents
What Are Broccoli Cheddar Patties?
Broccoli Cheddar Patties are a crispy, pan-fried twist on a comfort food classic. Picture tender chopped broccoli held together with gooey cheddar and Parmesan cheese, lightly seasoned, and fried until golden. They’re a little bit crunchy on the outside, melty and rich on the inside—a total texture dream. These patties make a fantastic meat-free main dish, side, or even a breakfast addition next to eggs. Plus, they’re naturally gluten-free and low in carbs, which makes them a favorite for anyone watching their macros or just trying to eat a little cleaner. If you love Cheesy Broccoli Cheddar Soup, these patties will hit all the same notes but in a more fun, finger-food format.
Reasons to Try Broccoli Cheddar Patties
Let’s be honest—sometimes we need something green that doesn’t taste, well, “green.” That’s where Broccoli Cheddar Patties shine. Here’s why you’ll want them on repeat:
- Quick & Easy: Ready in 30 minutes flat.
- Kid-Approved: Even picky eaters can’t say no to melty cheese and crispy edges.
- Healthy-ish Comfort Food: Low-carb, gluten-free, and full of protein and fiber.
- Versatile: Serve them as a side, main dish, or even meal prep for the week.
- Budget-Friendly: Simple, everyday ingredients you probably already have on hand.
If you love cozy, veggie-forward recipes like my Green Goddess Soup, these patties will fit right into your dinner rotation.
Ingredients Needed to Make Broccoli Cheddar Patties
- 2 tablespoons refined coconut oil
- 2 heads broccoli, finely chopped
- 1 cup cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ¼ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 egg
- 1 tablespoon arrowroot flour (optional, for binding)
- 2 tablespoons refined coconut oil (for frying)
- 1 ripe avocado, smashed (for topping)
- Handful of fresh cilantro
Instructions to Make Broccoli Cheddar Patties
Get ready to whip up these Broccoli Cheddar Patties with this easy, step-by-step guide that turns simple ingredients into something spectacularly cheesy and satisfying. If you’ve ever wished your favorite broccoli cheddar soup could turn into a crispy snack, this is your moment! Follow along below—each step is designed to make your cooking process effortless, foolproof, and fun.
Step 1: Chop and Prep Your Broccoli
Start by chopping your broccoli heads into small pieces—smaller than your typical florets. Think “bite-sized confetti” rather than chunky trees. The smaller the pieces, the better your patties will hold together later. You can use a food processor for this step if you’re short on time, just pulse gently so it doesn’t turn into mush.
If you want more tips on prepping vegetables efficiently, check out my Green Goddess Soup post—there’s a great section on how to chop greens the easy way.
Step 2: Sauté the Broccoli Until Tender
In a large skillet, warm up 2 tablespoons of refined coconut oil over medium heat. Once it’s shimmering, toss in your chopped broccoli. Let it cook for about 5 to 7 minutes, stirring occasionally. You’ll know it’s ready when it starts to get slightly browned around the edges and smells nutty and rich.
This step not only softens the broccoli but also draws out that natural sweetness and reduces any bitterness. Don’t skip it—it’s what gives your patties that deep, savory flavor.
Step 3: Combine the Cheesy Goodness
Transfer your sautéed broccoli to a large mixing bowl. Add 1 cup of shredded cheddar cheese and ½ cup of grated Parmesan cheese. Sprinkle in ¼ teaspoon sea salt and ½ teaspoon garlic powder. Then crack in 1 egg and stir everything together until well mixed.
You’ll notice the mixture becoming thick and slightly sticky—that’s the magic happening! If it feels too loose, you can add 1 tablespoon of arrowroot flour (or cornstarch) to help bind it better.
If you’re looking for dairy-free swaps, I’ve got a full list of options in my Cream of Broccoli Soup Recipe that explains how to replace cheese without losing flavor.
Step 4: Let the Mixture Rest (Patience Pays Off)
Set your bowl aside for about 15 minutes. This resting time allows the mixture to firm up, making it easier to shape into patties later. During this short wait, you can prep your toppings—smash up a ripe avocado and chop a handful of cilantro for garnish.
You can also use this time to browse through other quick veggie-based recipes like Cheesy Broccoli Cheddar Soup for a cozy meal pairing.
Step 5: Shape and Form the Patties
Once the mixture has rested, use your hands to form small balls—each about the size of a golf ball or slightly smaller than a tennis ball. Press each one gently to flatten into a patty shape, about ½ inch thick.
If you prefer perfectly uniform patties, a large cookie scoop works wonders here. Just remember, rustic is beautiful too—these are homemade, after all!
Step 6: Fry Until Golden and Crispy
Wipe out your skillet from earlier, then heat 2 tablespoons of refined coconut oil over medium-high heat. When the oil is hot (it should shimmer, not smoke), carefully place a few patties in the pan. Don’t overcrowd—give them space to breathe and crisp up!
Cook each patty for 1 to 2 minutes per side, pressing gently with your spatula after the first 30 seconds to flatten slightly. Flip carefully and fry until both sides are a lovely golden brown. The edges should be crispy, and the center should hold together nicely.
If you’d rather skip the stovetop, these also bake beautifully—just pop them in the oven at 400°F for 20 minutes, flipping halfway through. For more healthy oven-baked recipes, check out my Slow Cooker Chicken Pot Pie Soup post, where I share baking tips for tender, flavorful results.
Step 7: Garnish and Serve Warm
Transfer your cooked Broccoli Cheddar Patties to a plate lined with paper towels to soak up any extra oil. Then comes the best part—topping them off! Spoon a dollop of smashed avocado on each patty and sprinkle with fresh cilantro for a burst of color and flavor.
You can serve them as a light main course, a fun side dish, or even a party appetizer. Pair them with a cozy bowl of Creamy Turkey Gnocchi Soup for the ultimate comfort combo.
Step 8: Enjoy Every Bite (You Earned It!)
Take a moment to admire your handiwork—those crispy edges, that melted cheese, and the vibrant green broccoli peeking through. These Broccoli Cheddar Patties aren’t just a side dish; they’re a celebration of flavor and simplicity.
Follow this step-by-step process once, and it’ll quickly become part of your regular rotation. Whether you’re feeding picky eaters or meal-prepping for the week, these patties will always hit the spot.
What to Serve with Broccoli Cheddar Patties
These Broccoli Cheddar Patties are pretty versatile. For a full meal, serve them with a simple side salad, roasted sweet potatoes, or a bowl of Healthy Chicken Pot Pie Soup. If you’re feeling brunchy, top them with poached eggs and a drizzle of hot sauce. They also pair perfectly with a tangy yogurt dip or a simple garlic aioli. For an easy weeknight combo, try them alongside a bowl of Slow Cooker Turkey and Rice Soup.
Key Tips for Making Broccoli Cheddar Patties
- Chop small: The finer your broccoli, the easier the patties will hold together.
- Don’t skip the rest: Those 15 minutes make a big difference for texture and structure.
- Hot oil = crispy patties: Make sure the pan is fully heated before frying.
- Get creative: Add red pepper flakes or chopped scallions for an extra kick.
- Meal prep magic: They reheat beautifully, so make a double batch!
Storage and Reheating Tips for Broccoli Cheddar Patties
Let the patties cool completely before storing. Place them in an airtight container with parchment paper between layers and refrigerate for up to 4 days. To reheat, use an oven or toaster oven at 375°F for 8–10 minutes to bring back that crispy edge. You can also freeze them—just place cooled patties on a baking sheet to freeze individually before transferring to a zip-top bag. Reheat frozen patties directly in the oven for about 15 minutes.
FAQs
Can I bake them instead of frying?
Absolutely! Bake at 400°F for about 20 minutes, flipping halfway through for even crispiness.
Can I use frozen broccoli?
Yes, but thaw and drain it well to avoid soggy patties.
What’s the best cheese to use?
Sharp cheddar adds the best flavor punch, but any melty cheese will work.
Are these patties keto-friendly?
They sure are—especially if you skip the arrowroot flour!
Final Thoughts
These Broccoli Cheddar Patties are the ultimate combo of cozy comfort and healthy eating. Whether you’re feeding a crowd or sneaking more veggies into your weeknight routine, they’re proof that wholesome can absolutely mean delicious. Serve them up with creamy avocado, take a bite, and you’ll see why they’ve earned a permanent spot in my kitchen rotation.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Broccoli Cheddar Patties: Quick, Cheesy, and Low-Carb Delight
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Broccoli cheddar patties are deliciously cheesy, kid-friendly, and easy to make! A perfect low carb and gluten-free dinner option topped with smashed avocado and fresh cilantro.
Ingredients
- 2 tablespoons refined coconut oil
- 2 heads broccoli, chopped really small
- 1 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 egg
- 1 tablespoon arrowroot flour (optional)
- 2 tablespoons refined coconut oil, for frying the patties
- 1 ripe avocado, smashed, for topping
- Handful of cilantro, for garnish
Instructions
1. Chop the broccoli into small pieces, smaller than standard florets.
2. Place the broccoli pieces in a large pan over medium heat with coconut oil. Cook for 5–7 minutes until they just begin to brown.
3. In a large bowl, combine the cheddar cheese, Parmesan cheese, sea salt, and garlic powder.
4. Add the cooked broccoli and egg to the bowl and mix to combine.
5. Sprinkle the arrowroot flour over the mixture and stir until completely blended.
6. Set the mixture aside for 15 minutes to help it bind.
7. While the mixture rests, smash the avocado and set it aside.
8. After resting, wipe out the pan used for the broccoli. Add two more tablespoons of coconut oil and heat over medium-high.
9. Form the mixture into balls slightly smaller than a tennis ball.
10. Place each ball in the hot oil for about 30 seconds to 1 minute. Press down gently with a spatula to flatten.
11. Cook for 1–2 minutes per side until golden brown, then flip and repeat.
12. Remove from pan and place on a paper towel-lined plate to absorb excess oil.
13. Top each patty with smashed avocado and garnish with fresh cilantro.
Notes
Arrowroot flour is optional but helps bind the patties better.
To make it dairy-free, substitute cheese with your favorite vegan alternative.
These patties reheat well in a toaster oven or skillet.
Serve with a side salad or over a grain bowl for a full meal.
